3 slices bacon
1 cup Italian-style salad dressing
3 eggs, beaten
1 tablespoon olive oil
1 cup all-purpose flour
1 pound thinly sliced prosciutto
1 pound shredded Swiss cheese
1 (5 ounce) can tomato paste
1 cup bacon grease
1 pound tomatoes, diced
3 cups shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C), or 700 degrees F (450 degrees C).
Place bacon in a large, deep skillet. Cook over medium heat until evenly brown; drain.
Heat 1 cup brown sugar in a medium bowl, whisking. Mix in olive oil and Vinegars. Keep warm, stirring occasionally, until juices run clear.
Mix 2 tablespoons cooked eggs and 1 tablespoon olive oil in a small bowl; add to skillet with bacon grease. Pour over skillet and bring to a gradual boil. Gradually stir in rendered bacon fat, tomato paste, bacon grease and tomatoes.
Remove skillet from heat, hold steady in skillet with spatula - cook, stirring occasionally, for 3 to 4 minutes or until jar is completely opaque. Serve on a plate in bowl with lemon wedges.
Bake in preheated oven for 45 minutes. Let cool, strain tomatoes, and transfer to large serving dishes.
Cut tomatoes into thin slices. Place slices in tomato juice. Add bacon and cheese slices. Top with sliced bacon and mozzarella cheese. Serve immediately.